Review of last recipe  - Chocolate Chiffon Pie (no photo because it was a mess of  a pie!) - I loved the toasted coconut crust, but it was such a mess/tough to get out of the pan.  I wouldn't want to make it for guests.

TODAY'S RECIPE - LAMB CHOPS WITH BLUE CHEESE

Serves 1-2

2 loin lamb chops; 1 1/2" thick
1 oz blue cheese
2 tsp worcestershire sauce

Preheat broiler.  With small sharp knife, trim fat from chops.  Then make a deep slit in "fat side" of each chop to make pocket.  Use half of the blue cheese to stuff each chop.  Press to close pocket.

Place on broiler pan and lightly sprinkle with worcestershire sauce; using 1/2 tsp for each side.

Broil about 7 minutes, then turn and sprinkle with remaining worcestershire sauce and cook for 7 minutes more, or until pink.